Instructions

Remove ribs from collards. Stack the leaves in a pile then roll up and slice into 1/2 inch thick ribbons.

Slice chicken livers into small pieces.

Heat a large skillet over medium heat. Add butter and olive oil. When hot add chicken livers and red onion (or red onion and bacon or tofu). Fry until the livers are cooked through and the onion is tender and beginning to brown.

Add greens to skillet and saute until greens wilt. Add vinegar and brown sugar and a splash of water and saute until the greens are very tender and the liquid has mostly evaporated. Add more water if pan is drying out (or taste and add more vinegar if desired). Season with salt and pepper and serve.

Recipe Notes

Collard greens are beautiful, dark green, flavourful greens that are super cold-hearty and wonderful for fall and winter eating. Much like kale, they can be cooked or eaten raw massaged with a bit of salt or thinly ribboned in a salad. They lend themselves beautifully to soups or curries, or any cooked dish where a more textured green will shine.